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Caponata




Source of Recipe


Bette Joyce Faulkner Fleming from Cheryl Snow


Recipe Introduction


My friend, Cheryl Snow made this scrumptious eggplant spread when we lived in Aruba. It is truly wonderful.


List of Ingredients




2 medium onions
2 ribs celery
3 or 4 avg. sized eggplants (1 ½ pounds) (DO NOT PEEL)
½ cup good olive oil
8 tomatoes, peeled, cored, seeded and quartered
1 ½ tsp. salt (or Creole spice)
1 tsp. freshly ground pepper
1 ½ tsp. dried basil or 2 tbs. fresh minced basil
2 tbs. tomato paste
1 cup pitted black olives
1 cup capers
1 small lemon (optional)



Recipe



*Easiest made in food processor.

Cut onions, celery, and eggplant to fit food processor and slice with slicing disk. Sauté onions and celery in oil until golden in color. Add eggplant, toss well to combine. Chop tomatoes coarsely using the metal blade. Add to mixture and cook down uncovered. Add salt, pepper and basil; cook 10 minutes. While cooking, stir in tomato paste. With slicing disk in place, add olives to processor. Add olives and capers to vegetables. Correct seasonings and refrigerate for a day or two before serving. Slice lemon for garnish, if desired.

Serve with crackers or sliced French bread.